Broccoli Chicken Salad

su-Broccoli Chicken Salad
Photo: Annabelle Breakey; Styling: Randy Mon
Total Time 25 mins
AuthorBetsy Dasenko, Corvallis, OR

Betsy Dasenko, a reader from Corvallis, Oregon, submitted this recipe, which makes a terrific packed lunch, side dish, or potluck contribution. We used Skippy brand peanut butter for a smooth, slightly sweet sauce. You can use natural peanut butter if you prefer, but you may want to add a pinch of sugar so the flavors are balanced.

Ingredients

 3 tablespoons vegetable oil
 1/2 cup peanut butter (any kind)
 3 tablespoons reduced-sodium tamari or soy sauce
 2 tablespoons lime juice
 2 teaspoons minced fresh ginger
 1 garlic clove, minced
 1 pound broccoli florets
 1 cup frozen peas, thawed
 2 cups shredded cooked chicken
 1/2 cup roughly chopped cilantro leaves
Nutrition Facts
Amount Per Serving
Calories 345Calories from Fat 59
% Daily Value *
Total Fat 23g36%
Saturated Fat 3.2g16%
Cholesterol 0.0mg0%
Sodium 632mg27%
Total Carbohydrate 14g5%
Dietary Fiber 4.4g18%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

1

Mix first 6 ingredients and 1/3 cup water in a bowl. Toss with remaining ingredients.

Ingredients

 3 tablespoons vegetable oil
 1/2 cup peanut butter (any kind)
 3 tablespoons reduced-sodium tamari or soy sauce
 2 tablespoons lime juice
 2 teaspoons minced fresh ginger
 1 garlic clove, minced
 1 pound broccoli florets
 1 cup frozen peas, thawed
 2 cups shredded cooked chicken
 1/2 cup roughly chopped cilantro leaves

Directions

1

Mix first 6 ingredients and 1/3 cup water in a bowl. Toss with remaining ingredients.

Broccoli Chicken Salad
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